"Caramel" Spread (Vegan / Gluten Free)
I was playing around in the kitchen and decided to make some almond flour pancakes one Saturday morning, but I didn't want to top it with just maple syrup. I wanted something that was thicker, like a nut butter, to pour over my pancakes... and then it hit me:
I could mix cashew butter (my favorite nut butter ever) with some maple syrup and a few other ingredients to make a delicious, thick and creamy spread. It's delicious on anything.
TIPS: Keep this spread in the refrigerator. It will harden but you should be able to spread it easily on toast or almond bread. Best for pancakes when freshly made so you can pour it on to your pancakes or waffles. If already made, let it sit on the counter until room temperature or until you can stir it.
You CAN make this with almond butter instead of cashew butter. I used cashew because my mom is allergic to almonds. It will taste slightly different but still great!
You can pour this on toast, waffles, pancakes, crackers, brown rice thins or just eat it with a spoon.
See how you can even use this as a maple glaze on PALEO DOUGHNUTS
1/4 cup melted coconut oil 1/2 cup creamy cashew butter 3 Tablespoons maple syrup 1/2 Tablespoon vanilla pinch of Sea salt (optional)
In a medium size bowl, add in your melted coconut oil.
Stir in your cashew butter. Using a fork, spatula or one of the mixers from your hand mixer, stir until smooth. Add your maple syrup and vanilla and still. Add a pinch of sea salt if you like and enjoy.